The antimicrobial activities of the cinnamaldehyde adducts with amino acids

International Journal of Food Microbiology

Volumn 150, Issue 2-3, 2011, Pages 164-170

  Wei, Qing Yi ^a   Xiong, Jia Jun ^b   Jiang, Hong ^b   Zhang, Chao ^b   Wen Ye, ^b  

^a SOUTH CHINA UNIVERSITY OF TECHNOLOGY   (China)

^b HUAZHONG AGRICULTURAL UNIVERSITY   (China)

Author keywords

Adduct; Amino acid; Antimicrobial; Cinnamaldehyde; Escherichia coli

Indexed keywords

AMINO ACID; BENZOIC ACID; CINNAMALDEHYDE; CINNAMALDEHYDE DERIVATIVE; SCHIFF BASE;

ANIMAL EXPERIMENT; ANTIMICROBIAL ACTIVITY; ARTICLE; BACILLUS SUBTILIS; CONCENTRATION RESPONSE; CONTROLLED STUDY; ESCHERICHIA COLI; FEMALE; FISH; FOOD SAFETY; MALE; MOUSE; NONHUMAN; PH; ROOM TEMPERATURE; SACCHAROMYCES CEREVISIAE; TOXICITY TESTING;

ACROLEIN; AMINO ACIDS; ANIMALS; ANTI-INFECTIVE AGENTS; BENZOIC ACID; ESCHERICHIA COLI; FEMALE; MALE; MICE; MICROBIAL SENSITIVITY TESTS; SCHIFF BASES;

BACILLUS SUBTILIS; ESCHERICHIA COLI; MUS; SACCHAROMYCES CEREVISIAE;

EID: 80052277430     PISSN: 01681605     EISSN: 18793460     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2011.07.034     Document Type: Article

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